I started my wheat free journey a few years ago after discovering that wheat was literally sending my digestive system into a meltdown. Since then wheat-free flours have come a long way and are much easier to use than they used to be. Amazing what a difference a few years can make. I’ve reintroduced wheat back into my diet but only in homemade bread, chapatti, tortilla and cakes. Shop bought wheat products are a thing of the past. But, every now and then I switch out my flours and go back to wheat-free just to keep things interesting, so I thought I’d share this fab little recipe for soft flour tacos which we absolutely love and enjoyed copious amounts of without the dreaded bloated feeling afterwards!
Wheat Free Soft Flour Tacos
- 2 cups wheat free flour (I used Eurostar White Wheat Free Chapati Flour)
- 1 tsp xantham gum
- 1/2 tsp baking powder
- Pinch of salt
- 1 heaped tbsp softened butter
- 2 cups boiling water
1. Mix all the dry ingredients into a bowl.
2. Rub in the butter with your fingers until combined with the flour.
3. Pour in the boiling water and mix carefully with a wooden spoon until reasonably combined.
4. Once dough is cool enough to handle, knead thoroughly until smooth.
5. Leave to sit for ten minutes.
6. Place a frying pan or skillet on a medium heat.
7. Form into 12 even dough balls and roll each one to a 12-15cm diameter.
8. Cook each taco on the skillet for approx 1 minute each side or until cooked.
9. Stuff with your favourite Mexican filling, dip in sriracha and eat.
You can keep any unused tacos wrapped up for another day. They’ll keep for a day or two if wrapped well enough. Make them vegan by using veg fat instead of the butter.